How Do You Choose the Right Wine for Dinner?
Many consumers often feel confused when choosing wine. Faced with a dazzling array of brands and styles, how can they choose the right wine? What kind of wine is best? Choosing a wine depends not only on taste and price, but also on multiple factors, such as the brand's history, winemaking techniques, and market reputation.
Many consumers often feel confused when choosing wine. Faced with a dazzling array of brands and styles, how can they choose the right wine? What kind of wine is best? Choosing a wine depends not only on taste and price, but also on multiple factors, such as the brand's history, winemaking techniques, and market reputation.
It's well known that the taste of wine and the flavor of food are mutually influential.
Choosing the right wine to pair with food can create a perfect complement.
However, many people struggle with pairings, or find the formulas difficult to remember or simply lack.
A simple and easy-to-understand wine pairing formula
Four simple rules are as follows:
- Sweet foods pair well with sweet wines.
The sweetness in food can increase the bitterness, astringency, and acidity of the wine, as well as the burning sensation of the alcohol. The sweetness of the wine should be equal to or greater than the food to avoid making it too bland. For example, a late-harvest Riesling from Albertheimer is a good pairing for dessert. This semi-sweet white wine is refreshing and captivating. 2. Both acidic and fatty foods pair well with acidic wines. Wines with high acidity are ideal for pairing with seafood, sashimi, and other foods. Rich foods also pair well with wines with high acidity. Acidity can cut through the greasiness and sharpen the palate. For example, steak can be paired with a Château Puch. It has a balanced, full-bodied, moderately acidic taste, helping to cut through the greasiness.
- Rich foods are best paired with wines with pronounced tannins.
This is because tannins effectively cut through the greasiness. The presence of fatty foods on the tongue can reduce the astringency of the tannins. For example, grilled meats and lamb chops can be paired with a Beccata dry red wine. Its tannins are fine and firm, creating a structured taste.
- Spicy foods pair well with full-bodied wines. Spicy foods can reduce the fullness, richness, sweetness, and fruitiness of a wine. For hot pot and spicy dishes, choose a full-bodied, robust wine, such as Sauvignon Blanc, sweet Riesling, rich Syrah, or Grenache. Additionally, alcohol can increase the spiciness of food, so those who dislike spicy food can opt for a lower alcohol wine.
Note: A meal will likely feature more than one dish. If you only need one wine, prioritize pairing it with the main course. For those who can handle alcohol, choose three wines to pair with each appetizer, main course, and dessert.